Limoncello Cake Recipe Learn like a Chef 

My Limoncello Cake is zesty with Limoncello liquor in the recipe and icing. It enhances your morning routine between coffee sips.  

– 1 cup sour cream – 2 egg – ¾ cup sugar – ¼ cup vegetable oil – 1 teaspoon vanilla extract – 3 tablespoon Limoncello – zest from 1 lemon – 2 cups all-purpose flour – 2 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon salt – 1 cup powdered sugar – 4 tablespoon Limoncello – lemon zest



Preheat oven to 350°F. Coat a bundt pan with cooking spray. In a separate basin, mix flour, salt, baking powder, and soda.


Sour cream, eggs, sugar, vegetable oil, vanilla, Limoncello, and lemon zest should be mixed well using a stand or hand mixer.


Subsequently, combine the dry ingredients with the wet components in the bowl and stir until well blended. Avoid over-mixing.


Pour the batter into the bundt pan and smooth the top with a spatula. Bake the bundt pan for 40 minutes until golden brown.


After allowing the cake to cool in the bundt pan for ten minutes, invert it onto a cooling rack to complete the cooling process.


While the cake cools, thoroughly combine the powdered sugar and Limoncello to create a smooth glaze.


Allowing the cake to cool completely is recommended before applying the glaze. Zest some lemon on the cake, cut it into slices, and dig in!

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